Macaroons are such a simple cookie that actually in my opinion can be rather healthy. I fell in love with chocolate covered macaroons from Ocean City, New Jersey years ago. (the dark chocolate ones of course!) However, those particular macaroons were uber sickeningly sweet. I decided to come up with a revised version based on my memory of those delightful little treats I’d look forward to at the beach each year. My recipe uses very little added sweetener. Easy to love, these macaroons will inspire you to salivate, or maybe even decide to compose a poem……………
Light, fluffy and slightly sweet
entirely a delectable treat.
Comprised of egg whites, honey, and coconut meat
no guilt, only pleasure when these you eat.
Melted chocolate, stir with cream,
a dash of vanilla
a chocolate lover’s dream.
Just one bite will make you swoon
each time you savor a macaroon.
- Makes about 2 dozen
- 4 pastured egg whites
- pinch of sea salt
- 2 tablespoons arrowroot or tapioca
- up to 1/4 cup honey
- 1 tablespoon vanilla extract
- 2 cups dried unsweetened coconut flakes (or more to make thick batter)
- 6 tablespoons organic, fair trade, dark chocolate, or bittersweet chocolate or chocolate chips
- 4 tablespoons heavy cream (raw, or pasteurized grass fed)
- 1/4 teaspoon vanilla (gluten free)
- Line a baking sheet with parchment paper. Preheat oven to 300 degrees.
- Beat egg whites with salt in a clean bowl until stiff peaks form.
- Beat in the arrowroot and slowly beat in the honey and vanilla. Fold in the coconut.
- Drop large spoonfuls onto parchment lined baking sheet. The cookies should be thick and not runny at all.
- Bake at 300 degrees for 30 -35 minutes, until golden brown. Remove from oven and cool.
- In a small saucepan over low heat melt the chocolate and cream together for a few minutes until smooth. Add the vanilla.
- Place the macaroons on a cookie rack over top of a parchment lined pan. Spoon the chocolate mixture over each cookie, spreading well with a spoon to cover the entire top surface of each cookie.
- Place the cookies in the refrigerator or freezer to let the chocolate harden. Store cookies in a container in a cool place if they will be consumed soon, or the refrigerator for longer storage.
I grew up with the already sweetened coconut flakes, but these days I buy unsweetened flakes. After all coconut is already naturally sweet. I buy them in bulk online through Tropical Traditions.
*Currently, Tropical Traditions is having a sale on shredded coconut, coconut flakes and coconut chips. 30% off, $4.20 per pound. I think the coconut flakes work best for this recipe. Pick some up while the sale last.*
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This post contributed to Real Food Holidays over at Real Food Digest.